Popcorn Shrimp Tacos

Jim and Geoffrey loved these. And I forgot the honey and the taco sauce. :-) Pretty sure there are fancier versions of this, but the recipe is fast and easy.

Makes 3 servings.

INGREDIENTS

1 package (20 oz) popcorn shrimp, frozen

10 soft flour tortillas, heated according to package directions (can substitute crispy corn tortillas)

1 (16 oz) bag of fresh slaw (or 1/2 head of shredded cabbage)

1 can (11 oz) mandarin oranges, drained

1 can (15 oz) black beans, rinsed and drained

1 avocado, diced

2 tablespoons fresh cilantro chopped (optional)

2 tablespoons lime luice (about 1 lime)

1 tablespoon honey

  package Taco sauce

8 ounces Sour cream

1 package (1 oz) ranch dressing mix

1 package (1.25 oz) taco seasoning

INSTRUCTIONS

PREHEAT oven to 425F.
BAKE popcorn shrimp according to package instructions.
MIX sour cream, ranch dressing and taco seasoning. (You can use a little milk to thin the sauce if desired.) Chill in the refrigerator until ready to serve
PLACE slaw (or shredded cabbage), mandarin oranges, black beans, avocado, cilantro in a large bowl.
PLACE lime juice and honey in a small bowl and stir together. Pour over slaw mixture and toss until well mixed and coated.
ASSEMBLE tacos. Spoon 1-2 tablespoons of taco sauce onto a tortilla. Add slaw mixture and top with hot popcorn shrimp. Serve immediately.

Sonic Cherry Limeade

I haven't tried this yet but I've heard that it's good.

12 oz (or 1 can) Sprite
3 lime wedges
1/4 cup cherry juice (Libby's Juicy Juice is best). 

Fill a 16 oz glass with 2/3 ice. Pour Sprite over ice. Add 3 lime wedges. Add cherry juice & serve with straw. From Top Secret Recipes

Golden Beef Stroganoff

2 lbs. beef stew meat
1 large onion, chopped
2 10-3/4 oz. cans of golden mushroom soup
2 4-oz. cans sliced mushrooms, drained
1/4 tsp. pepper
1 8-oz. package cream cheese
1 c. sour cream

1. In slow cooker, mix beef, onion, soup, mushrooms, and pepper.
2. Cover and cook on low for 6-8 hours or until beef is very tender.
3. Stir cream cheese and sour cream into beef mixture until melted.
4. Serve stroganoff over noodles or rice.

Makes 8 servings

The original recipe called for 1 can of golden mushroom soup and 1 can of cream of onion. I have never run across the latter in all my born days, so I used 2 cans of golden mushroom soup.

Geoffrey gave this an unqualified thumbs up, so that should tell ya somethin'.

White Chicken Enchiladas

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees. Grease a 9 x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies. Do not bring to boil; you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

Serve with a chunky bean salsa.

Crock Pot Navy Bean Soup

2 cups dried navy beans or great northern white beans

1/2 cup onion, chopped

3 stalks celery, diced

1 ham hock (or spiral sliced ham leftovers/WalMart)

1 tsp. sage

1 bay leaf

1 garlic clove, minced

1/2 tsp. black pepper

1 16-oz can chicken broth

1. Place all of the ingredients in the crock pot.
2. Add enough water to generously cover the beans.
3. Cook on low for 8-10 hours or on high for 5-6.
4. Remove ham hock.
5. Discard fat and bones and return the meat to the soup.
   
   
   I added a chicken bouillon cube for every cup of water I added. And I used thyme instead of sage. Geoffrey pronounced this soup very good.
   
   
   Right now I am trying this version on the stove. I soaked four cups of white northern beans overnight and doubled the rest of the recipe. And I added 6 sliced carrots, too -- for color. :-)